Title: TARALLI SCALDATI COL FINOCCHIO (TARALLI WITH FENNEL SEEDS
Categories: Bakery, Italian, Breads
Yield: 30 taralli

2 1/2 ts Dried yeast
1 c Dry white wine, warmed
1/2 c Olive oil
3 3/4 c Unbleached all-purpose flour
1 ts Salt
1 1/2 ts Fennel seeds -=OR=-
2 ts Cracked black peppercorns

Stir yeast into the warmed wine let proof for 10 minutes. Stir in
the olive oil add then add the flour, salt, fennel/pepper. Mix
until the dough comes together, knead on a lightly floured board for
5 to 7 minutes, the presence of the olive oil should prevent it from
sticking. Knead until the dough is smooth responsive. Place in a
lightly oiled bowl, cover let rise until puffy but not doubled, 1
to 1 1/4 hours.
Break off ap iece of dough the size of a lime roll it between your
palms fingers to form a rope 18″ long as thin as a breadstick.
Let each one rest while you roll out the rest (about 12 in all). Cut
each piece into 6″ lengths conect their ends to form rings about 2″
in diameter. Press the ends together very firmly; pinch as tighly as
necessary, the dough will recover. Set the rings on oiled baking
sheets, cover let rise for 1 hour.
Preheat the oven to 350F bring a pot of water to a boil. When
risen, plunge the taralli into the boiling water, a few at a time,
immersing them only until they bob to the surface. Remove with a
slotted spoon drain on paper towels. Let them cool slightly. Bake
on oiled baking sheets for about 20 to 24 minutes, until they are
crunchy.

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